Reviews (1)
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11 Ratings
5 star values:
4
4 star values:
3
3 star values:
3
2 star values:
1
1 star values:
0
Martha Stewart Member
Rating: Unrated
08/02/2011
As always, Martha has provided us with a delicious recipe. I did find I had to tweak proportions a bit here and there, as the ingredient quantities are not specific (e.g., 6-8 leeks). My first batch was a bit heavy on the potatoes, and once I thinned it down it lost some of that lovely leek flavor. I also think that 30 minutes to simmer may be too long, so keep an eye on it to be sure the potatoes aren't absorbing too much water. It thickens a bit after chilling, so be sure to save the cream
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Vichyssoise
Credit:
Bryan Gardner
Recipe Summary
prep: 35 mins
total: 1 hr 10 mins
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
4 tablespoons unsalted butter
4 pounds leeks (8 to 10 medium), white and light green parts sliced
Kosher salt and freshly ground black pepper
2 pounds russet potatoes (3 to 4 medium), peeled and cut into 1/2-inch pieces
4 cups low-sodium chicken broth, plus more as needed
1 1/2 cups heavy cream, plus more for serving
1 cup whole milk
Pinch of freshly grated nutmeg
Chopped fresh chives, for serving
Gallery
Vichyssoise
Credit:
Bryan Gardner
Recipe Summary
prep: 35 mins
total: 1 hr 10 mins
Yield: Serves 8 to 10
Gallery
Vichyssoise
Credit:
Bryan Gardner
Vichyssoise
Credit:
Bryan Gardner
Vichyssoise
Recipe Summary
prep: 35 mins
total: 1 hr 10 mins
Yield: Serves 8 to 10
Recipe Summary
prep: 35 mins
total: 1 hr 10 mins
Yield: Serves 8 to 10
prep: 35 mins
total: 1 hr 10 mins
prep:
35 mins
total:
1 hr 10 mins
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- 4 tablespoons unsalted butter
- 4 pounds leeks (8 to 10 medium), white and light green parts sliced
- Kosher salt and freshly ground black pepper
- 2 pounds russet potatoes (3 to 4 medium), peeled and cut into 1/2-inch pieces
- 4 cups low-sodium chicken broth, plus more as needed
- 1 1/2 cups heavy cream, plus more for serving
- 1 cup whole milk
- Pinch of freshly grated nutmeg
- Chopped fresh chives, for serving
Directions
Melt butter in a large saucepan over medium-low heat; add leeks and season with salt. Cook, stirring occasionally, until leeks are very soft, 8 to 10 minutes. Stir in potatoes, broth, and 1 cup water; season with salt. Bring to a boil, then reduce heat and simmer until potatoes are very tender, 20 to 25 minutes.
Working in batches, transfer mixture to a blender and purée until smooth, adding more liquid as needed. Transfer to a large bowl; whisk in 1 cup cream, milk, and nutmeg; season with salt.
Cover and refrigerate until cold, at least 4 hours and up to 2 days. Stir in remaining 1/2 cup cream, then ladle into bowls and serve drizzled with more cream. Sprinkle with chives and pepper before serving.
Reviews (1)
Add Rating & Review
11 Ratings
5 star values:
4
4 star values:
3
3 star values:
3
2 star values:
1
1 star values:
0
Martha Stewart Member
Rating: Unrated
08/02/2011
As always, Martha has provided us with a delicious recipe. I did find I had to tweak proportions a bit here and there, as the ingredient quantities are not specific (e.g., 6-8 leeks). My first batch was a bit heavy on the potatoes, and once I thinned it down it lost some of that lovely leek flavor. I also think that 30 minutes to simmer may be too long, so keep an eye on it to be sure the potatoes aren't absorbing too much water. It thickens a bit after chilling, so be sure to save the cream
Reviews (1)
Add Rating & Review
11 Ratings
5 star values:
4
4 star values:
3
3 star values:
3
2 star values:
1
1 star values:
0
Add Rating & Review
11 Ratings
5 star values:
4
4 star values:
3
3 star values:
3
2 star values:
1
1 star values:
0
11 Ratings
5 star values:
4
4 star values:
3
3 star values:
3
2 star values:
1
1 star values:
0
11 Ratings
5 star values:
4
4 star values:
3
3 star values:
3
2 star values:
1
1 star values:
0
- 5 star values:
- 4
- 4 star values:
- 3
- 3 star values:
- 3
- 2 star values:
- 1
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
08/02/2011
As always, Martha has provided us with a delicious recipe. I did find I had to tweak proportions a bit here and there, as the ingredient quantities are not specific (e.g., 6-8 leeks). My first batch was a bit heavy on the potatoes, and once I thinned it down it lost some of that lovely leek flavor. I also think that 30 minutes to simmer may be too long, so keep an eye on it to be sure the potatoes aren't absorbing too much water. It thickens a bit after chilling, so be sure to save the cream
Martha Stewart Member
Rating: Unrated
08/02/2011
As always, Martha has provided us with a delicious recipe. I did find I had to tweak proportions a bit here and there, as the ingredient quantities are not specific (e.g., 6-8 leeks). My first batch was a bit heavy on the potatoes, and once I thinned it down it lost some of that lovely leek flavor. I also think that 30 minutes to simmer may be too long, so keep an eye on it to be sure the potatoes aren't absorbing too much water. It thickens a bit after chilling, so be sure to save the cream
Rating: Unrated
All Reviews for Vichyssoise
- of Reviews
Reviews:
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Most Helpful
Most Positive
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Newest
All Reviews for Vichyssoise
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
